2 pounds russet potatoes, peeled and cut into 1 1/2 inch pieces
2 teaspoon s salt, or to taste
4 Tablespoons unsalted butter
cup 1/3 to 1/2 hot milk, half-and-half, or cream
Freshly ground pepper to taste
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Let's Make It
1. In a large saucepan, combine the potatoes with cold water to cover them. Add the salt. Bring to a boil and lower the heat. Simmer briskly, uncovered, for 20 to 25 minutes or until potatoes are tender.
2. Drain potatoes and return them to the pan. Over low heat, shake the potatoes in the pan to dry them out. Remove the pan from the heat.
3. Mash them with a potato masher. With a wooden spoon, beat in the butter a little at a time, followed by the milk, half-and-half, or cream. Add pepper and taste for seasoning.
4. Let the potatoes stand, covered, for about 3 to 4 minutes to mellow before serving.